Now I am calling these chips, but I guess they are actually more akin to crisps. Everyone seems to be raving about Kale all of a sudden. It seems to be in every recipe I see. Now don’t get me wrong, Kale is great and really good for you and the perfect veg portion of a lot of dishes. But when everybody goes gaga for something I tend to be a little sceptical.

However recently I have been getting curious about Kale Chips – the idea that one of the best possible vegetables I could eat is being transformed into something akin to a bag of crisps is enough to sway my scepticism.

So when I was testing out my Beetroot Burgers, I decided Kale Chips would be the perfect and simple accompaniment that my healthy burger needed.

And guess what – they are good – actually really good. I think they are at the best when they are warm straight from the oven, but they do the job when they cool down as well. Think delicate and crispy with a lovely hit of salt. You could even cover them with chilli or another flavour if you wanted flavour crisps. In short these would be great for any pre-dinner snack or as an accompaniment to the main event. 

The best part, there isn’t even really a recipe.

Here is what you need to do:

Ingredients

Handful of Kale washed

Sprinkle of Salt (literally a sprinkle – these bad boys don’t need much)

A drizzle of Olive Oil 

Method

1. Remove the stalk sections of your kale and lay your kale out on a baking sheet
2. Heat the oven to 150C degrees/ a little cooler if you have a hot oven
3. Drizzle the olive oil over the kale and sprinkle on your salt
4. Place in the oven and leave to bake for about 15/20 mins 

Then you are done. Obviously remove them from the oven. But, then you are done.

It really is that simple. So why not have a go, just for curiosities sake. I promise you won’t be disappointed!

And it seems I am not the only one excited about Kale – the folks over a Jigsaw sent over there Eat Seasonal Post ( which includes a delicious looking Mushroom Tagliatelle recipe) and they seem to have mutual love for Kale – you can check it out here. They have a great list of why we should be eating the stuff – which gives you all the more reason to add it to this months shopping basket.

Don’t you just love beetroot! It used to be one of those foods I steered clear of. I think as a kid there is something about it that isn’t what you expect and I used to avoid it as much as possible. Convinced I didn’t like it. Then a few years back I tried some again and couldn’t believe it had been something I had been avoiding. It is delicious and the vibrant purply red is such a treat for the eyes in any dish. I love adding it to salads, slowly roasting in a root vegetable mix and baking as beetroot crisps. Well those were my favourite uses for it before this weekend. Because this weekend I discovered Beetroot Burgers! Thanks to Green Kitchen Stories I was inspired to try something different – a Healthy version of a burger and this seem to fit the bill perfectly.

Now before you stop reading and think I am ridiculous. Stop wait and listen. This might look like just a healthy burger alternative that you would never try unless you happened to be forced into be a vegetarian or were on a diet. But before you miss out on a great flavour experience due to vegetable prejudice. Listen. This passed the double boy test. Meaning I tried it out on two different boys who are used to double beef burgers with the works – and guess what they both liked them. Actually scratch that really enjoyed them, it was along the lines of ‘ lucy, that was class, when are you making them again?’ 

I thought that might get your attention!

Well now you are hanging on my every word. I am not going to waste that sort of attention – time to get to the recipe.

Bare in mind you can choose to add whatever accompaniments you choose to this burger but I guarantee you won’t go wrong with this combo: Lettuce, Ketchup, slow cooked Red Onions and sliced Avocado, served in a Multi Seed Wholewheat Bun. It is truly delectable. 

Right so let’s get on with the recipe.

Serves 4/ Makes 4 burgers

Ingredients

2 Large Raw Beetroot

½ Red Onion

1 clove Garlic

75g Porridge Oats

1 tsp Oregano

Salt and Pepper to Taste

200g Feta Cheese

1 Egg

1 tbsp Olive Oil

Method

1. Peel your Beetroot, Onion and Garlic and cut into large chunks, Grate these either in a food processor with grater attachment or with a hand grater
2. Place this mix in a bowl, add the Olive Oil, Oats and Egg and mix together
3. Next crumble in the Feta Cheese and add the Oregano, stir until everything is combine. Then season with Salt and Pepper
4. Cover with a tea towel and leave on the side for about 30mins to allow the juices to soak into the Oats
5. Next shape into patties and then place on the grill, or in a frying pan, – They take about 10mins to cook ( advice on cooking: they will go brown on either side but you need to make sure they cook through to avoid Beetroot Burger overspill!)
6. Next serve as suggested above or go crazy and make up your favourite burger combo

Finally chow down and realise with great delight that I wasn’t lying. Beetroot burgers are great.

I told you the beets would steal your heart.

Happy cooking!